Fish in almond sauce

1

Ingredients

Quantity Ingredient
½ cup slivered blanched almonds
2 tablespoons olive oil
1 large onion, finely chopped
1 teaspoon paprika
1 tablespoon finely minced garlic
¼ cup fresh bread crumbs
pinch of saffron threads, crushed (; optional)
1½ cup peeled, seeded and diced tomatoes (; fresh or canned
1 cup fish stock or dry white wine
salt and freshly ground pepper
1 cup shelled peas, optional
4 firm white fish fillets, each about 5 oz; (155 g) (s
salt and freshly ground pepper
¼ cup chopped fresh flat-leaf (italian) p; arsley or mint

Directions

1. To make the almond sauce, preheat an oven to 350°F (180°C). Spread the Almonds on a baking sheet and place in the oven until toasted and fragrant, 8-10 minutes. Let cool.

2. Place ¼ cup (1¼ oz/37 g) of the almonds aside to use for garnish.

Using a food processor fitted with the metal blade or a nut grinder, finely grind the remaining Almonds, being careful not to overgrind to a paste.

Set the ground nuts aside.

3. In a saute pan over medium heat, warm the olive oil. Add the onion and saut? until tender but not browned, about 8 minutes. Add the Paprika, Garlic, ground almonds, bread crumbs and the saffron, if using, and saut? for 3 minutes longer. Add the Tomatoes and stock or wine and cook over medium heat, stirring occasionally, until slightly thickened, 5-8 minutes.

Season to taste with Salt and pepper. Remove from the heat and set aside.

4. If using the peas, bring a saucepan three-fourths full of water to a boil. Add the peas and boil until barely tender, 3-6 minutes.

5. Raise the oven temperature to 450°F (230°C). Sprinkle the fillets on both sides with salt and Pepper and place in a single layer in a baking dish. Spoon the sauce over the fish, add the peas, if using, and bake in the oven until the fish is opaque throughout, 10-12 minutes. Garnish with the reserved toasted almonds and the Parsley or mint. Serve at once.

Contributor: Esther Pérez Solsona NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000

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